Every December I get together with some wonderful women for a day of cookie making and fantastic food. One dish that’s always served is this shrimp in vinaigrette – a recipe I could not leave without. It’s totally tweakable – you can add other fresh veggies you like or use some of the liquid to dress other salads. This can be made to be eaten immediately, but it tastes even better the next day.
Shrimp in Vinaigrette with Mandarin Orange
3 lbs large shrimp. uncooked, shelled and deveined
2-3 cans mandarin oranges (keep the juice from one can)
1 white onions. sliced (just quarter if you will discard later)
1 1/2 cups cider vinegar (this is key)
1 cup vegetable oil
2/3 cup fresh lemon juice (about three lemons)
1/2 cup ketchup
1/4 cup sugar
2 tablespoons drained capers
2 tablespoons minced parsley (fresh)
2 teaspoons salt
2 teaspoons mustard seed
1 teaspoon celery seed
1/4 teaspoon pepper
2 cloves garlic, crushed (easy to fish out of bowl)
1 cup mandarin orange juice
*in boiling water, cook shrimp 3-5 minutes, rinse with cold water until thoroughly chilled and drain.
*remove the tails at this time – just pinch off
*combine all ingredients in very large bowl and add the shrimp. cover and refrigerate. stir occasionally.
Note: you can use pre-cooked shrimp in a pinch, but the shrimp will taste a bit overcooked.